Put the coconut milk in a saucepan and bring to the boil over a slow heat.

Add the coconut butter and stir until the mixture thickens slightly.

Pour the mixture into a dessert glass and place in the fridge to cool down.

In another saucepan, mash the raspberries and heat gently, allowing them to cook in their own juice until they achieve a pourable, honey-like consistency. If the mixture becomes too thick, try adding a little water.

Remove the raspberries from the heat and strain with a sieve to remove the seeds from the compote.

Layer the chia seeds and the raspberry compote into the dessert glass, as in the picture.

You can add a mint leaf or two for garnish

note: as a nutritional therapist, I feel duty-bound to alert you to the presence of BPAs (BisPhenal-A) contained in many tins, including tinned coconut milk. For this reason, I always look for brands that are BPA-free. You can buy BPA-free coconut milk here.